Friday, December 1, 2017

I wouldn’t describe homemade croissants
as an easy recipe, since there are multiple steps, and it does take a least half
a day, but it’s really not that hard either; and certainly simpler than flying
to Paris, which is the only other way to enjoy these amazing pastries.

Sure, some of you may live near an authentic
French bakery, maybe even one of the few that still use pure butter, but for
the sake of this post, let’s assume that you don’t. Besides, sitting next to a
basket of homemade croissants raises your foodie street cred like few other
things.

Despite taking a fair amount to time,
this is actually the quick version, in that we’re not leaving the dough to rest
overnight, before laminating with the butter. I don’t think there’s a huge
difference, but I did want to mention in case you’d prefer to start the dough
at night, and do the rest of the work the next day.

The technique is pretty
straightforward, but be sure to pay attention to the temperature of your
butter.If you’re slab is too soft, it
will just blend into the dough, and you won’t get the gorgeous layering seen
herein. And if it’s too cold in firm, it
won’t spread between the layers of dough like it needs to. It should basically
have the firmness of clay.

So, take your time, and when in doubt,
pop the dough in the fridge for a few minutes to chill it down as you’re
working. You’ll notice I didn’t serve anything on my croissants when I did the
final shots, and if you make these, you’ll understand why.I really do hope you give these a try soon.
Enjoy!

Hey Chef John! Great recipe! I was wondering how you used your frozen half of the dough? Do you just defrost it on a later date to make another batch or do you use it for another purpose entirely? Thanks!

I'm having the problem where the outermost layer of the dough is sloughing off and revealing the butter underneath, making it really tough to roll it out during the final fold without it getting really messy. Any tips?

My food wish: is a recipe using port loin (not tenderloin). I have a ton of pork loin in the freezer as I can get it super cheap and I would love a variety of recipes to use it. My current go to dishes right now are pounded pork (my family's name for a schnitzel-like dish), sweet and sour pork stew that is served over rice (supper nummy, easy and healthy meal, but I'm currently getting a bit tired of it given how much I am cooking it) and making pork chops or a pork roast.

(Biggie voice)It was all a dream until I got to the final roll stage...then it turned to a nightmare.

I split the dough in half and while I was rolling out the cut half, it would NOT roll out nicely. The butter was oozing out, if I put flour on the table, it wouldn't roll out, when I put less flour, it stuck to the table.

I can't lie, as a intermediate cook, my blood pressure was rising and my anxiety was thru the roof.

I currently have them rolled into their croissant shape doing their final rise....pray for them.

Hey chef, wonderful recipe. You make this look very easy. I'm wondering, I would like to make a ham and cheese variation. What do you think is the best technique to integrate some ham and cheese into it?

I've made croissants before but it was a harrowing experience and I swear I would rather get on a plane, head to the 6th arr. in Paris, walk up Rue de Buci, enter into Carton and buy a couple of croissants.

But--I'm going to try your recipe because everything I've ever made from your recipes has turned out beautifully!

Amazing - I'm going to give them a try this weekend once I do the needed conversions. Can I make a suggestion? When you use US-specific sizes (like 2 sticks of butter, which Google will give several weight variations) perhaps consider also adding a weight measurement in grams for everyone else?

We can buy Pyrex cups and measuring spoons, so volume is covered - but weight in grams is really, really helpful, especially with recipes like this one. You're all about techniques, which is great - which means we can be the freak of our own technique - but that works only if the basic measures are right. ;)

I have just discovered your videos and today I am making the chocolate croissant. Even though it takes loads of time, I have enjoyed doing the step by step method that you show. You may not be aware of it, but your humor is very appealing, like "Well, it's okay because it doesn't make any difference if you're not perfect." That certainly takes off the stress. Will continue to look at your site and cook more of your delicious recipes. I am also a blogger and writer of about 9 years and if you'd like to look at or follow mine, here is the link: www.boyerwrites.com Blessings in the new year. Nancy